Bangkok's restaurant crowd never sits still, and a fresh round of updates gives travellers plenty of new reasons to book a table. Here's what's changed across eight spots, from tempura to tacos.

Ginza Tenharu Bangkok marks nine years of tempura omakase with a techy twist: liquid nitrogen is now used to control batter temperature before frying. To celebrate the anniversary, Thai artist PEX — known for Godzilla The Art and an Ultraman 60th anniversary project — created an abstract piece called 'Kisu Girl' around one of tempura's classic fish.

At Jing, the Chinese restaurant inside Andaz One Bangkok, the star is Traditional Beijing Roasted Duck, run by roasted duck specialist chef Hangqi 'Jack' Sun. Ducks are dried for three days, then hung-roasted for about an hour — no hot oil shortcut like the Cantonese style. The signature touch: osmanthus sugar served with the crisp skin, plus set duck pancakes, slow-cooked duck soup and salt-and-pepper stir-fried duck.

Igniv Bangkok launches an Autumn Menu of 19 sharing plates, running until November 30, under new chef Dominik Falk, who arrived from Andreas Caminada's three-star Schloss Schauenstein in Switzerland. Expect European technique with Asian accents — French turbot with mountain kombu beurre blanc, banana blossom with apple and macadamia, and foie gras with makhwaen and Thai plum, closing with a chestnut-and-cherry Vermicelles.

Ms.Jigger at Kimpton Maa-Lai Bangkok has overhauled its Italian à la carte, set lunches and autumn afternoon tea. New dishes span spaghetti frittata with stracciatella and tuna tartare, porcini gnocchi in truffle sauce, a Mortadella and pistachio pizza, and pistachio-crusted lamb chops. Weekend set lunches add free-flow cold cuts, cheese and antipasti.

Up at Ojo Bangkok, 'Domingos en Ojo' lands on the last Sunday of each month: unlimited tacos, a Frozen Ojo Margarita and live music from Siam Cubanos, with guest chefs from Thailand and abroad joining every other month — the first edition brought Delia from Bangkok and Los Tacos from Manila.

Yakizakana specialist Kayaki has opened its third branch in The EmQuartier's Building C, seating 34 with chefs grilling at your seat. The new six-bite Toyosu set — named after Tokyo's fish market — runs from oyster (upgradeable to live hokkigai) through chutoro leek, sawara, abura bouzu and Argentine red shrimp to otoro with raw egg and sukiyaki sauce. Delivery and cook-it-yourself ingredient kits are available too.

Finally, Wiang in Erawan Bangkok, chef Kongwut Chaiwongkachon's casual follow-up to Taang, serves five versions of khao soi tracing the dish's roots from Yunnan and the Shan States to Lanna and the Islamic world — from a wheat-noodle beef consommé to a chilled, forward-looking version. By night it becomes a grill bar with charcoal dishes and a solid wine list.

For visitors, this is a snapshot of why Bangkok eats so well right now: heritage dishes reworked, Michelin-calibre chefs rotating through, and concepts you simply won't find elsewhere. Source: Bangkok Post Life